Our Best Weekend Reads

Hungary's snacking tray, Estela's tomato toast, and more No images? [View Online.]( [Saveur]( [Image]( 07/27/2019 In case you missed it, the [SAVEUR Cookbook Club]( has been cooking its way through the wonderful Provisions: The Roots of Caribbean Cooking all month. While our copy of the book is still riddled with Post-its tagging the recipes we want to make, we shared two of our favorites this week: sautéed okra with tomatoes, coconut, and Scotch bonnet (perfect for all that peak-season okra at the market right now), and roasted plantain with African pepper compote (if you can’t find ripe plantain, buy the fruit green and leave it out on the counter—this dish is worth the wait). Be sure to check out writer Korsha Wilson’s interview with the authors Michelle and Suzanne Rousseau, then join us for next month’s Cookbook Club—we’ll be diving into Alice Waters’ iconic Chez Panisse Café Cookbook. We’ve also been drawing inspiration from a couple other cookbooks this week: we’ve traded our standard cheese board for the next-level Hungarian snacking tray from Sarah Copeland’s Every Day Is Saturday. Teeming with cheeses, meats, pickles, produce, and even sweets, this brilliant all-in-one meal is how we want to eat all summer. Meanwhile, writer Marian Bull makes a strong case for the tomato toast from the Estela cookbook. A funkier, slimmer version of the classic tomato sandwich, it’s smeared with rich, creamy Fromager d’Affinois cheese instead of the usual mayo. Whether you call it toast or an open-faced sandwich, it’s sure to become your new go-to snack while tomato season lasts. And if you need something to wash down your fancy toast, our roundup of the best canned cocktails would be a wise next click. Lastly, don’t forget to submit your [nominations]( for this year’s SAVEUR Blog Awards! The nomination period closes Wednesday, July 31st. [Image]( [“Provisions” Is an Ode to the Remarkable Women Behind Caribbean Cuisine]( [An interview with the authors of our July Cookbook Club pick]( [Image]( [Caribbean-Style Sautéed Okra]( [Cooking the okra in batches helps it to crisp up before it’s simmered with tomatoes and cilantro for this West Indian side dish]( [Image]( [Roasted Plantain with African Pepper Compote]( [In this Caribbean dish inspired by a popular African street food, roasted sweet plantains are balanced with crunchy peanuts and a fiery Scotch-bonnet chile compote]( [Image]( [The Low-Key Brilliance of the Hungarian Snacking Tray]( [This is abundant, crowd-pleasing party food without fuss or formality]( [Image]( [The Best Tomato Sandwich Isn't a Sandwich at All]( [It's a simple tomato toast smeared with fancy French cheese instead of mayo]( [Image]( [The Best Canned Cocktails You Can Take Absolutely Anywhere]( [Your next favorite craft cocktail might just come in a can]( [Image]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](